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1. Take ice cream out of the freezer and place in the refrigerator to let it soften for about 30 minutes until spreadable.
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2. Line a 9x9 baking dish with parchment paper. Spread softened ice cream into the dish until nice and smooth. Place dish back in the freezer for at least 6 hours.
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3. Once firm and frozen, remove ice cream pan from the freezer and cut ice cream into 9-10 squares using a sharp knife. Remove the squares from the pan using a spatula and place them on another baking sheet that you've lined with parchment paper. Place the baking sheet with ice cream squares in the freezer while you make the white and dark chocolate.
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4. To make the dark chocolate shell, place chocolate and coconut oil in a medium-sized microwave safe bowl and microwave until just melted. Heat it for 30 seconds at a time, stirring in between, and stopping once it's almost smooth. Then stir together until well blended and allow it to cool.
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5. Next, place white chocolate chips and heavy cream in a small bowl and microwave until melted using the same method as above. Stir together. Allow to cool a bit.
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5. Remove ice cream squares from the freezer and quickly dip squares into the dark chocolate coating covering all sides. Place each finished bar on a baking sheet that you've lined with parchment paper.
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6. Next dip strawberries into the white chocolate and place one strawberry each on top of each bar.
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7. Lastly, drizzle remaining white chocolate over the tops of the strawberry topped bars.
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8. Place the bar tray back in the freezer to allow the chocolates to set. Once they are completely set (about 30 minutes), take them out and enjoy!
